Baking · Dinner · English

Flaky Crust-Chicken pie

Flacky

Hi everyone,

I already posted this recipe for chicken pie once, but I have to share this delicious and flaky pie crust with you again. The weekend is here and this chicken pie is a good option for a weekend baking.

I made this pie a few days ago, and we love it. I also decorated the top crust using a small chick cookie cutter. However this is totally optional. You can just leave the top crust without any decorations, or use any kind of cookie cutter you have at home.

I also sprinkled some sea salt on top of the crust, after brushing it with an egg wash. This way, besides being flaky, the crust is crunchier. The final result: a beautiful and totally delicious chicken pie!!!

I hope you all enjoy this recipe.

Have a great and delicious weekend, full of baking 😊

Fabi

Ingredients for the crust:

4 1/3 cups (500 g/17.6 oz.) all-purpose flour

2/3 cup (150 g/ 5.3 oz.) vegetable shortening cold (I prefer to use the non-hydrogenated ones)

½ cup + 1 tablespoon (120 g/ 4.4 oz.) cold butter diced

1 egg

1 teaspoon salt

4-6 tablespoons iced water

Prepare:

  • In a large bowl, place the flour and salt.
  • Make a well in the middle, and add the egg, butter and shortening. Mix well with a fork or use a pastry cutter.
  • Add water gradually, and then start mixing the ingredients with hands until it no longer sticks to your fingers and forms a dough .
  • Split the pie crust in 2 and wrap each one in plastic wrap and refrigerate for about 30 minutes.

* Meanwhile, prepare the filling!

Ingredients for chicken filling:

1 chicken breast: cooked and shredded

2 cloves garlic: minced

1 small onion or ½ large onion: chopped

2 peeled tomatoes: chopped

¾ cup mashed potatoes

½ cup of olives: pitted and sliced

1 cup green peas and corn (I used frozen ones)

2 teaspoons dry parsley or 1 tablespoon fresh parsley

Salt to taste

Prepare the filling:

  • Cook chicken breast for 30 minutes. Save the broth.
  • Allow to cool and shred.
  • In a large saucepan, add olive oil and brown the onions and garlic. Add tomatoes and cook for 3 minutes.
  • Add the shredded chicken, mashed potatoes, olives, green peas and corn, and 3 tablespoons of the saved chicken broth. Add parsley, salt and pepper to taste. Cover the pan and let it cook for about 8-10 minutes. Add more chicken broth, if the filling looks too dry. The chicken must be tender and moist.

Assembling the pie:

  • Preheat oven to 350F.
  • Flour a work surface or a pastry board. Using a rolling pin, roll out the crust ¼ inch thick, forming a disk.
  • Carefully place the crust over a 9-inch pie dish.
  • Place the filling.

IMG_8413 (2)

  • Roll out the other pie crust and place it over the filling. Set aside remaining dough.
  • Press the crust with your fingers to make the border of the pie.
  • Roll out remaining crust and cut using cookie cutters to decorate the top of the pie.

IMG_8414 (2)

  • Place decorations on the pie.
  • Brush the top with an egg wash and sprinkle with sea salt.

IMG_8415 (2)

  • Bake for 40-45 minutes or until golden brown. Cover with aluminum foil the last 15 minutes to avoid excessive browning.

IMG_8416 (2)

  • Let it cool a few minutes before slicing.

IMG_8425 (2)

**Look at this flaky crust:

IMG_8418 (2)

*If you try my recipe, please don’t forget to share your pictures with me on Instagram tagging me @fabi_recipes. I love seeing pictures 🙂

Flaky Crust-Chicken Pie

  • Servings: 8-10
  • Time: 2 hour 20 minutes
  • Difficulty: easy
  • Print

 IMG_8425 (2)

Ingredients for the crust:

4 1/3 cups (500 g/17.6 oz.) all-purpose flour

2/3 cup (150 g/ 5.3 oz.) vegetable shortening cold (I prefer to use the non-hydrogenated ones)

½ cup + 1 tablespoon (120 g/ 4.4 oz.) cold butter diced

1 egg

1 teaspoon salt

4-6 tablespoons iced water

Prepare the crust:

  • In a large bowl, place the flour and salt.
  • Make a well in the middle, and add the egg, butter and shortening. Mix well with a fork or use a pastry cutter.
  • Add water gradually, and then start mixing the ingredients with hands until it no longer sticks to your fingers and forms a dough .
  • Split the pie crust in 2 and wrap each one in plastic wrap and refrigerate for about 30 minutes.

* Meanwhile, prepare the filling!

Ingredients for chicken filling:

1 chicken breast: cooked and shredded

2 cloves garlic: minced

1 small onion or ½ large onion: chopped

2 peeled tomatoes: chopped

¾ cup mashed potatoes

½ cup of olives: pitted and sliced

1 cup green peas and corn (I used frozen ones)

2 teaspoons dry parsley or 1 tablespoon fresh parsley

Salt to taste

Prepare the filling:

  • Cook chicken breast for 30 minutes. Save the broth.
  • Allow to cool and shred.
  • In a large saucepan, add olive oil and brown the onions and garlic. Add tomatoes and cook for 3 minutes.
  • Add the shredded chicken, mashed potatoes, olives, green peas and corn, and 3 tablespoons of the saved chicken broth. Add parsley, salt and pepper to taste. Cover the pan and let it cook for about 8-10 minutes. Add more chicken broth, if the filling looks too dry. The chicken must be tender and moist.

Assembling the pie:

  • Preheat oven to 350F.
  • Flour a work surface or a pastry board. Using a rolling pin, roll out the pie crust ¼ inch thick, forming a disk.
  • Carefully place the crust over a 9-inch pie dish.
  • Place the filling.
  • Roll out the other pie crust and place it over the filling. Set aside remaining dough.
  • Press the crust with your fingers to make the border of the pie.
  • Roll out remaining crust and cut using cookie cutters to decorate the top of the pie.
  • Place decoration on the pie.
  • Brush the top with an egg wash and sprinkle with sea salt.
  • Bake for 40-45 minutes or until golden brown. Cover with aluminum foil the last 15 minutes to avoid excessive browning.
  • Let it cool a few minutes before slicing :).

https://wordpress.com/post/fabirecipes.wordpress.com/5170

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